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Add a photoThese Thai chicken sausage rolls are easy to make and always popular. Make the long rolls well ahead of time and keep in the fridge for a stress free baking.
Ingredients
- 6 Spring onions, chopped roughly
- 2 clove Garlic
- 2 Tbsp Fresh ginger, grated
- 2 Red chilli, seeds removed, sliced
- 1 Lemon, zested
- 1 cup Coriander leaves
- 1 tsp Salt
- 1 Kg Chicken mince
- 8 sheets Puff pastry, rolled
- 2 Eggs
- 2 sprinkle Poppy seeds, to top
- 1 bottle Sweet chilli sauce, to serve
Directions
- Preheat oven to 200C. Line an oven tray with baking paper.
- Place spring onion, garlic, ginger, chilli, lemon, coriander, salt, pepper and chicken mince in a large bowl. Combine really well using a fork or your hands.
- Lay puff pastry sheets out on a lightly floured bench. Divide mixture between the four pieces and spread in a line at one end.
- Brush edges of pastry with water. Roll each piece to shape a log. Cut off any excess pastry. Place rolls on to baking sheet. Refrigerate until needed.
- Slice rolls every 1½ cm, part-way through. Brush with egg and sprinkle on poppy seeds. Bake for 25 - 35 minutes until golden and puffed.
- Finish cutting through when hot. Serve with sweet chilli sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 80 servings | |
| Calories 25 | |
| Calories from Fat 14 | 56% |
| Total Fat 1.62g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 71mg | 3% |
| Potassium 44mg | 1% |
| Total Carbs 0.84g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.1g | 0% |
| Protein 1.96g | 3% |
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